CN1017120B - Process for the manufacture of packed aseptic soybean curd - Google Patents
Process for the manufacture of packed aseptic soybean curdInfo
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- CN1017120B CN1017120B CN87106010A CN87106010A CN1017120B CN 1017120 B CN1017120 B CN 1017120B CN 87106010 A CN87106010 A CN 87106010A CN 87106010 A CN87106010 A CN 87106010A CN 1017120 B CN1017120 B CN 1017120B
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- soya
- bean
- bean milk
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- milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
- A23B9/025—Preserving by heating with use of gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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Abstract
A packed aseptic soybean curd is prepared by thermally treating dehulled and hypocotyl-removed soybeans with superheated steam to sterilize same, grinding the soybeans in the presence of heated water to prepare the green slurry, filtering the slurry to separate same and to obtain a soybean milk, heating the soybean milk to sterilize the same and denature the soybean protein therein, aseptically adding a coagulant into the denatured soybean milk, filling same into and sealing an aseptic container, and then heating the soybean milk to cause a coagulation thereof in the container.
Description
The present invention relates to a kind of production method of bean curd and a kind of method of special commercial production high-quality packed aseptic soybean curd, the reasonable price of this kind bean curd.
The bean curd delicious flavour, mouthfeel is good, the vegetarian diet of a kind of high nutrition of can saying so.Bean curd is tasted light and is white in color, and suitable and various cooking product match.
Up to now, the known method that various production bean curd are arranged.Fig. 4 adopts flow chart to explain the conventional production method of typical bean curd.
The bean curd that conventional method is produced can be divided into several classes: the bean curd that (A) is fine in texture (being called " Kinu bean curd " in Japan), (B) (C) canned bean-curd and (D) packed aseptic soybean curd of the bean curd that quality is coarse (being called " Momen bean curd " in Japan).
All conventional methods are common on the following step: select and clean soya bean, soya bean was soaked in water 8～15 hours, add water and defomaing agent, soya bean is worn into magma (being called " Namago " in Japan), direct heating magma or blow water vapour to form heat treated slurry (perhaps mashing off, be called " Go " in Japan), push well-done slurry and isolate the curdled milk residue and obtain soya-bean milk.
Production method according to above-mentioned (A) class bean curd adds coagulating agent in soya-bean milk, mixture is poured in the mould, treats to put into water after it forms a kind of solidifying body, the bean curd that obtains being fine in texture.Production method according to another kind of (B) class bean curd, in soya-bean milk, add coagulating agent so that under the electrodeposition substance that solidifies, skim liquid upper strata floating thing (being called " Yutori ") in this step of Japan, scooping out sediment is placed in the mould, through extruding, under water, obtain coarse bean curd (B), in these production methods, used bittern as coagulating agent in the past, contain calcium sulfate as the coagulating agent of main component but used recently, because of its bean curd water imbibition that can prolong Hirschfeld-Klinger reaction and production is strong, mouthfeel is Paint Gloss.
On the other hand, after World War II, with glucose δ lactone as a kind of new coagulant (hereinafter draw and be " GDL ") of producing canned bean-curd, the method of producing this type of bean curd is the cooling soya-bean milk and removes air in the soya-bean milk, add GDL therein and mix, in the container of packing into and be heated to and solidify.According to conventional methods, soya-bean milk is packed into carry out thermal coagulation again behind the container.Can make that like this automation and the continuous production of bean curd are easier, to such an extent as to the bean curd of producing with these class methods is very popular on market.
The bean curd that packed aseptic soybean curd (D) is provided can be in one segment length's time of room temperature storage.The production method of conventional packed aseptic soybean curd is that soya-bean milk is heat-treated sterilization, cooling is also removed gas, the GDL solution and the mixing that add sterilization, under aseptic air, mixture packed in the disinfecting container, closed container under the aseptic condition, adding hot mixt, to make it solidify (see Japanese unexamined patent application publication No.23574/1981, United States Patent (USP) 4000326(is consistent with Japanese unexamined patent application publication No.23577/1981 and 39865/1981) and United States Patent (USP) 4514433(and Japanese unexamined patent application publication No.154955/1984 consistent)).
With above-mentioned classification method obtained be fine in texture and the storage-stable of the bean curd that quality is coarse poor; Storage was at low temperatures also rotted easily, and very easy fragmentation in transportation, production method also needs skill, therefore is difficult to produce on a large scale.
Solved the above-mentioned difficulty that runs into although produce the method for canned bean-curd in some place, however the bean curd of being produced must under cryopreservation, sell, even so, its storage-stable is not high yet.In order to eliminate the disadvantage of canned bean-curd, dreamed up the method for producing packed aseptic soybean curd, yet the method for this imagination is not very good, mouthfeel and smell bad, and syneresis is arranged.
The inventor has carefully studied the method for producing aseptic canning bean curd, this bean curd can be in one segment length's time of room temperature storage, the inventor mainly adopts aseptic soya-bean milk is weakened, and makes the method for soya-bean milk sex change solve existing problem in " packed aseptic soybean curd " that prior art produces subsequently equably.
Invention helps to solve following problem:
1) in preparation soya-bean milk and its step of sterilization,, make the bean curd mouthfeel of production good and suitable elasticity arranged with excessive or irregular soya bean protein sex change minimization.
2) in preparation soya-bean milk and its step of sterilization,, make the bean curd of production avoid syneresis with excessive or irregular soya bean protein sex change minimization.
3) in preparation soya-bean milk and its step of sterilization, reduce to bottom line with giving birth to the smell of beans and puckery mouthful or pungent taste, so that the bean curd delicious flavour of producing.
4) in preparation soya-bean milk and its step of sterilization, reduce the propagation of a large amount of bacteriums that live as much as possible, and make that the condition of vapours sterilization is rationally suitable.
5) method that has solved problem 1～4 is compared with those methods in the prior art, its productivity ratio, and output, wastewater treatment and other aspects are all more progressive or more convenient.
Method according to production packed aseptic soybean curd of the present invention, can solve the problem of above-mentioned display, the method comprises the following steps: the soya bean of having peeled and having removed plumular axis with vapours sterilization, in soya bean, add hot water and porphyrize again with preparation magma, isolate soybean residue to obtain soya-bean milk, add again some water in the soybean residue to obtain soya-bean milk for the second time, remove gas and heating disinfection soya-bean milk in the soya-bean milk, make its protein coagulation sex change simultaneously.Under sterilising conditions, in the soya-bean milk of heating, add coagulating agent, also sealing in the aseptic jar of again it being packed into, Hirschfeld-Klinger reaction takes place in the soya-bean milk in jar in gnotobasis.
Fig. 1 is a flow chart, shows the method for production packed aseptic soybean curd of the present invention;
Fig. 2 shows the temperature of hot water and the relation between the soya bean solid extraction rate;
Fig. 3 shows the relation between heating condition and the tofu curd tension force;
Fig. 4 is a flow chart, shows the prior art method of producing variety classes bean curd.
The invention main body that below will be further shows in the key-drawing 1, explain the one by one step in the invention:
1) first step
Machinery is sloughed the skin of soya bean and is removed its plumular axis, with the superheated steam soya bean of sterilizing.
The main purpose of this step is to remove as much as possible the glucoside composition in the soya bean, because these compositions have bitter taste, and astringent taste, pungent or taste that other are bad.
The distribution situation of glucoside composition in soya bean listed in table 1 (see " Kagaku-to-Seibutn(translates work ... chemistry and biological) " 22 volumes, No.1,11～14 pages)
Table 1
Cotyledon (%) plumular axis (%) skin (%)
Weight rate 91.49 2.04 6.17
Glucoside content 0.90 6.33 0.20
Content 0.26 2.78(* of curdled milk saponarin) 0.03
The content 0.61(** of curdled milk isoflavone aglycone) 1.77(***) 0.12
Glucoside distributes 85.34 13.38 1.28
In table 1
*: main content is the soya bean saponarin
*: genistin content＞daidzin content
* *: genistin content＜daidzin content
Can find out obviously that from table 1 content ratio of glucoside composition in plumular axis with bitter taste, astringent taste, acid or other disagreeable tastes is higher.Therefore, plumular axis will be peeled and remove to employed soya bean among the present invention, to reduce these disagreeable tastes.From another viewpoint, method of the present invention is economized and has been omitted step of soaking soya bean in water and the step of soaking bean curd, this means that soya-bean milk that preparation has a good taste is absolutely necessary one of to require, and therefore used soya bean will be peeled and removed plumular axis in the invention.
Second purpose of this step is soya bean that heat treatment promptly taken off skin and removed plumular axis with killing bacteria, particularly those heat resistant spores and make its quantity reduce to zero.
In conventional method, to carry out preliminary treatment to soya bean earlier, be about to soybean soaking in antiseptic solution, as the liquor natrii hypochloritis, the number that soaks to reduce bacterium by the time well of measuring in advance maybe shines to prevent the propagation of bacterium with ultraviolet ray when soaking soya bean.This preliminary treatment is to make one of method of the bean curd life-span of production prolongation.Yet this pretreated disadvantage is the chemicals that needs are a large amount of, handles a large amount of waste water as clorox or needs.
In order to eliminate disadvantage, the inventor works out with superheated steam the soya bean with removing plumular axis of peeling is carried out the method that uperization is handled, and therefore, in the test 1 below, this method or processing has been determined optimum condition.
Handle 1～2 second of soya bean decortication and that remove plumular axis with overheated steam (temperature range is at 125～225 ℃).After the processing, measure number of bacteria remaining in the soya bean after handling, from soya bean, extract the coefficient of solid and the curd tension of bean curd with following method.
1. the number of remaining bacterium
Measure with conventional method.Get a sample solution 90 ℃ of heat treated 10 minutes, measure the number of bacteria of its heat resistant spore.
2. extract the concentration of solid
Add 4 times water of its weight in heat treated soya bean, water heated under 55 ℃.Then soya bean is ground carefully, the magma that centrifugal treating obtains (Namago) is prepared into soya-bean milk, uses soya-bean milk opacimeter (the SM-20 type that Japanese Atago Mfg.Co.Ltd. produces) to measure the concentration of the extraction solid in the soya-bean milk.
3. the curd tension of bean-curd product
5 times the water that adds its weight in heat treated soya bean heated under 60 ℃.The soya bean porphyrize is to obtain magma, centrifugal to obtain soya-bean milk with magma again.Add 3 seconds of hot soya-bean milk in 140 ℃, the cooling back adds 0.3%(w/w) magnesium chloride as coagulating agent, add hot mixt and make its formation bean curd that condenses.Use flow graph (the connector No.5 that Japanese Fudo Kogyo Co.Ltd produces) in 10 ℃ of curd tensions of measuring goods.
The results are shown in Table 2 for it:
Table 2
The curd tension of the solid concentration product that remaining bacterial number extracts
Temperature (quantity/gram) (weight, %) (weight, gram)
(℃) always bacterium is heat-resisting thin
Quantity bacterium quantity
Contrast (does not have
With vapours place 170 40 15.0 204
Reason)
125 40 11 15.1 200
150 0 0 15.0 195
175 0 0 14.8 189
200 0 0 14.6 164
225 0 0 13.5 136
Can obviously find out from table 2: if seek out desirable goods, overheated vapor (steam) temperature should be advisable 150～200 ℃ of scopes, because on the one hand, if temperature is lower than 150 ℃ and can not kills thermoduric bacteria; On the other hand, if temperature surpasses 200 ℃, can cause the sex change of soya bean composition, the especially sex change of protein ingredient causes solids extract coefficient and tofu curd tension force in the soya-bean milk to reduce, and can not produce the ideal product with better physical property.
According to above-mentioned first step, to remove glucoside as much as possible, because of it has bitter taste, astringent taste, pungent and other unfavorable taste, the number that reduces bacterium as much as possible is the number of heat resistant spore especially, improves the storage-stable of the quality of bean-curd product as much as possible.This step does not need to soak soya bean and can save the wastewater treatment step.
2) second step
This step be the soya bean of will handle in the first step in hot water porphyrize with preparation soya bean magma (Namago)
The purpose in this step is to extract fully soya bean protein in the process of porphyrize soya bean.
Conventional production method is with 8～10 hours (summer) in the water of soybean soaking 12～15 hours (winter) or 15～20 ℃ in 10～15 ℃ water, adds defoamer and porphyrize then to make magma.The shortcoming of this conventional production method is to need a large amount of immersion waters thereby need a large amount of wastewater treatments, can not extract soya bean protein from soya bean fully.
In order to overcome this shortcoming, inventor's research also works up the method that adds hot water earlier with overheated steam treatment soya-bean milk again, removes the soya bean step that is soaked in water, and following experiment 2 is being operated than under the suitable condition.
Test 2
With the soya bean decortication, remove plumular axis, handled for 1～2 second with 170 ℃ of superheated steams, add the hot water of 5 times of soya bean weight again, the temperature range of hot water is at 20～80 ℃.Soya bean is carried out porphyrize in hot water, the magma of centrifugal treating gained is to make soya-bean milk, and the solid that extracts in the mensuration soya bean is to the rate of recovery of soya-bean milk, and the value of its gained is as the solids extract coefficient.
Relation between the solids extract coefficient of the temperature of hot water and soya bean is listed in Fig. 2.
As can be seen from the figure, the preference temperature scope of hot water is 40～65 ℃, and preferably is 50～60 ℃, if the temperature of hot water is below or above the limit of this temperature range, will reduce from soya bean that to extract solid be the amount of albumen.The protein concentration of soya-bean milk is depended in the variation of hot water adding rate, changes according to the bean-curd product physical properties desired is different, in general, is advisable with 4～7 times the hot water that adds soya bean weight.
Second step, second purpose is to reduce in process of lapping the sex change of porphyrize material or changes tendency.
In the production method of routine, have only and use the soya bean of soaking just can make soya-bean milk, and when the porphyrize soya bean, soya-bean milk can become light brown (this phenomenon is called " Goyake " in Japan) from white.
The inventor has studied the reason that causes variable color, and phenomenon is relevant therewith to find oxygen.Promptly the polyphenol oxidase in the soya bean is caused the soya-bean milk variable color by the polyphenol oxidase of oxygen activation.Therefore in the process of soya bean porphyrize, to prevent the migration of block as much as possible.
This has also obtained confirmation from the result of following test 3.
The variety classes soya bean sample that in 60 ℃ of hot water of 5 parts of weight, adds 1 part of weight, porphyrize, the centrifugal soya-bean milk of preparing.With tintometer (the ND-504AA type that Japanese Nippon Densyoku Kogyo Co.Ltd produces).Measure.
The results are shown in table 3.
Table 3
The open system closed system
L a b L a b
Tuo Pi soya bean 73.14-0.26 14.44 73.82-1.12 16.12 not
Decortication and remove embryo 79.65 0.07 14.17 81.26-1.02 15.88
The soya bean of axle
Decortication and remove embryo
The soya bean of axle is (with 80.02 0.02 14.30 81.40-1.08 15.90
Vapours was handled
)
Attention:
Open system: under the situation that allows the absorption air, grind,
Shutdown system: grind not allowing to absorb under the situation of air.
In table, characteristic value L, a and b are that tintometer is measured and represent according to enjoying characteristic degree display packing.The L value relates to luminosity, and a value relates to tone, and positive number higher value is on one side represented darker redness, the null representation grey, and negative higher value is on one side represented darker green, and b is relevant with color depth, and positive number higher value is on one side represented darker yellow.
Can find out obviously that from table 3 the resulting characteristic value a of the closed system that does not have oxygen to move is lower than the resulting characteristic value a of open system that allows oxygen to move, prevent when the preparation soya-bean milk that therefore oxygen from getting involved is crucial.
During with the soya bean porphyrize, fill up grinding container fully with soya bean and hot water, under reduced pressure, be full of under the environment or use both combination at inert gas, operation can be avoided the intervention of oxygen like this.
It is fine ground preferably to carry out for two steps, and the first step cuts into coarse granule, and second step was milled into fine grained.
The 3rd purpose in second step is to prevent the propagation of bacterium.Use achieves the goal by this step by the resulting soya bean of the first step.As from testing 4 result, that is seen is the same.
Test 4
Total number of bacteria on the soya bean of soaking with conventional method is counted.
A) soaking conditions:
The water that in soya bean, adds 2.5 times of amounts of its weight.
B) condition determination of total number of bacteria:
Add the water of 6.0 times of amounts of its weight in soya bean, with an agitator porphyrize, with known method the number of bacterium is counted, the value of counting is converted into the number of bacteria of per 1 gram soya bean again.
C) in experimental group 3, the soya bean sample is similar to employed sample in the experimental group 2, and sample is immersed in the water, uses then and the washing soya bean of soaking water equivalent.
The results are shown in table 4
Table 4
The number of bacteria (number/gram) that test group is total
(1) not contrast (immersion) 74 * 10
(2) in 10 ℃ of water, soaked 16 hours 71 * 10
4
Soya bean
(3) handle yellow 13 * 10 according to situation in (2)
4
Beans are used then and are soaked water etc.
The washing soya bean of amount
(4) in 20 ℃ of water, soak soya bean 17 * 10
4
8 hours
Can see that from table the disadvantage of conventional method is to be soaked in water behind the soya bean, the number of bacterium has almost increased by 10
3More than individual, not only see that from the health angle production aseptic soybean curd is undesirable, but also need the water that soak be carried out disinfection in advance.
According to second step of the inventive method, can make sex change and the tendency of changes of the soya bean of porphyrize reduce to minimum, soya bean protein can be extracted fully, and the propagation of bacterium can be prevented, reason is to have saved soaking step.
3) the 3rd step
The magma (Namago) that obtains in second step is carried out centrifugal treating to isolate soya-bean milk and soybean residue (okara) with continuous centrifugal separator (as: decanter or analogous instrument), can in soybean residue, add a certain amount of water more in case of necessity, further carry out the soya-bean milk of centrifugal treating again, itself and the soya-bean milk that obtains are for the first time merged to be measured in addition.
This step purpose is to isolate fully the soya bean protein composition from magma.
According to conventional methods, magma is heat-treated, for example with steam treatment to make mashing off (Go), and then the extruding mashing off is to isolate soya-bean milk and soybean residue, water insoluble and adhere to soybean residue after the part soya bean protein heat denatured, be difficult to from soybean residue, this part soya bean protein fully be separated.
Can obviously find out from the result of following test 5 and test 6, with conventional method antithesis, the 3rd step of the inventive method can fully isolate the soya bean protein composition from magma.
Test 5
1) Dui Zhao soybean milk samples (conventional method)
With the soybean soaking of not decortication in 20 ℃ water 10 hours, wash with water, the water that adds different temperatures in the soya bean after washing, making the total amount that adds entry is 5 times of soya bean weight, again with the soya bean porphyrize, the magma of gained was heated 3 minutes on 96～98 ℃ steam,, obtain soya-bean milk after the filtration so that magma changes mashing off into.
2) Shi Yan soybean milk samples (method of the present invention)
Add the hot water of different temperatures again so that last total amount is 5 times of soya bean weight 1～2 second of soya bean with overheated steam (170 ℃) heating has been peeled and removed plumular axis, grinds carefully, and centrifugal treating obtains soya-bean milk again.
Measure the solids extract coefficient of each sample with conventional method, the results are shown in following table 5.
Table 5
Soya bean milk sample
Grinding temperature (℃)
Reference substance (weight %) trial target (weight %)
40 56.5 61.7
60 57.4 62.5
80 54.4 59.6
Can see that from table the solids extract coefficient of the inventive method is higher than conventional method.
Experiment 6
1～2 second of soya bean of having peeled and having removed plumular axis with overheated steam (170 ℃) heat treated, add the hot water of different temperatures again so that the total amount of water is 5 times of soya bean weight, grind carefully, centrifugal treating is divided into two groups again to obtain initial soya-bean milk (single work-in-process) again.
On the other hand,, will be added to the water of soya bean equivalent in the residue, stir the back centrifugal second kind of soya-bean milk that obtain obtaining soybean residue (okara) after the single work-in-process centrifugal treating.Second kind of soya-bean milk is added in two groups of initial soya-bean milk one group, obtains mixing soya-bean milk (dual work-in-process).
Measure the solids extract coefficient of single work-in-process and dual work-in-process.The results are shown in table 6.
Table 6
Grinding temperature (℃) the dual work-in-process of single work-in-process (weight %) (weight %)
40 61.7 69.5
60 62.5 70.3
80 59.6 62.2
From table, can see that the solids extract coefficient of dual work-in-process is higher than the solids extract coefficient of single work-in-process.Therefore preferably adopt dual stage extracting method.
With reference to the above, the 3rd step was a most important step, because can extract soya bean protein fully, and the protein content height of soya-bean milk, can prevent the protein ingredient sex change in the soya-bean milk simultaneously again.
4) the 4th step
Remove the 3rd gas that goes on foot in the soya-bean milk that is obtained, when the temperature more than 115 ℃, directly or indirectly heat-treated at least 10 seconds, use the sterilization method of this heat can cause that the response situation and the energy sterilization of soya bean protein and coagulating agent make soya-bean milk be in germ-free condition in step subsequently to improve for soya bean protein sex change in the soya-bean milk, and then remove gas in the aseptic soya-bean milk, stir evenly cooling in case of necessity with high-pressure homogenizer.
When carrying out the heat sterilization processing, can select to use following mode: plate, cast, live (open) steam injection type and similar known way.
Related to this is that conventional method is unsuitable for using plate and the cast mode, because the albumen after the thermal denaturation can adhere on the inner wall surface of upward dull and stereotyped or pipe, form one deck duricrust and be difficult to carry out long continued operation and make be heated irregular, the undesirable or poor quality of bean curd physical property who produces at last.
Yet the 4th step of the inventive method but can overcome this disadvantage of prior art method, this point as can be seen from following experiment 7 results.
Test 7
1) contrast soya-bean milk (conventional method)
With the soybean soaking of not decortication in 20 ℃ water 10 hours, wash with water, add the water of 6 times of amounts of soya bean weight, grind carefully then, 96～98 ℃ of steam heats that reinject behind the defoamer were handled 3 minutes, filtered and obtained the reference substance soya-bean milk.
2) test soya-bean milk (the inventive method)
3) measure viscosity
Application viscosity meter (the Vistron(trade mark that Keisoku Co., Ltd in Tokyo produces), VA-1 type, rotor No.1) mensuration contrast soya-bean milk and the viscosity of testing soya-bean milk.Sample temperature is 10 ℃.
4) result and evaluation
The results are shown in table 7.Can find out obviously that from table the viscosity of using the prepared test soya-bean milk that goes out of the 4th step of the inventive method is 1/5 of the contrast soya-bean milk prepared with conventional method, although the protein concentration of two portions of soya-bean milk is identical.
Table 7
Soya-bean milk
Pilot project
The reference substance trial target
Protein concentration 5.5 5.5
(weight %)
Viscosity (CPS) 53.4 10.5
Test 8
Following test is that soya-bean milk is heat-treated the condition when entering germ-free condition.
The results are shown in table 8.From table, can see that the condition that soya-bean milk enters germ-free condition is: in 120 ℃ of heated sample more than 10 seconds with in 130 ℃ of heated sample more than 1 second.
Table 8
Heat treatment temperature (℃) time (second) of needing
115 ＞30
120 ＞10
130 ＞1
140 ＞1
150 ＞1
Below test 9 and test 10 be that soya-bean milk causes the condition of soya bean protein sex change when heat-treating solidify so that albumen is reacted with coagulating agent.
Test 9
Use flow graph (the connector No.5 that Japanese Fudo Kogyo Co., Ltd produces) under 10 ℃ of temperature, to measure the curd tension of bean curd.
Relation between the curd tension of heat treated condition and mensuration is listed in Fig. 3.Scheme relevantly therewith, the curd tension that please notes general needs is 150 gram weight or more, if the curd tension of bean curd is less than 150 gram weight, this kind bean curd is poorly too soft because of it.
Test 10
1) contrast bean curd A(conventional method)
With the soybean soaking of not decortication in 20 ℃ of water 10 hours, wash with water, add the water and the defomaing agent of 5 times of amounts of soya bean weight again, grind carefully, to inject 96～98 ℃ steam heat and handled 3 minutes, filtration obtains soya-bean milk.The cooling soya-bean milk adds 0.3%(w/w) GDL, in the refill container, carry out the thermocoagulation reaction behind the closed container, obtain contrasting bean curd A.
2) contrast bean curd B(conventional method)
With 1) in the soya-bean milk that obtained under different temperatures, heat-treat with sterilization cooling.Add 0.3%(w/w) aseptic GDL in the aseptic soya-bean milk of gained, mixture is packed in the container, it is aseptic to obtain contrasting bean curd B(to carry out the thermocoagulation reaction behind the closed container).
3) test bean curd (the inventive method)
1 second of soya bean that 170 ℃ of processing have been peeled and removed plumular axis, add 60 ℃ of hot water of 5 times of amounts of soya bean weight with very hot steam, grind carefully, obtain soya-bean milk after centrifugal.With soya-bean milk heat treatment sterilization under various different temperatures, cooling adds 0.3%(w/w in the aseptic soya-bean milk of gained) aseptic GDL, with the mixture container of packing into, carry out the thermocoagulation reaction, the bean curd that obtains testing (aseptic) behind the closed container.
4) measure curd tension
Use flow graph (the connector No.5 that Japanese Fudo Kogyo Co., Ltd produces) at 10 ℃ of curd tensions of measuring reference substance bean curd and trial target bean curd down of same temperature.
The results are shown in table 9.
Table 9
The curd tension of bean curd
The heat sterilization condition
Reference substance A reference substance B trial target
(gram weight) (gram weight) (gram weight)
Steam (96-98 ℃, 3 minutes) 200--
130 ℃ * 3 seconds-164 220
140 ℃ * 3 seconds-152 210
From table, can obviously find out, the bean curd of producing with method among the present invention (test specimen) and come down to the value of the bean curd (reference substance A) of conventional method production the same, and more than the package bean curd (reference substance B) of routine high-quality more.
The heat-treat condition of sterilizing soya-bean milk as can be seen and making the soya-bean milk sex change from the result of Fig. 3 and table 9 be higher than 115 ℃ of temperature and more than 1 time in second be good.
5) the 5th step
In this step, coagulating agent is sterilely joined in the sterilization and the soya-bean milk of sex change closed container also in the sterile chamber of under gnotobasis, mixture being packed into.
Coagulant can choose from following material: GDL, and divalent metal salt, for example: calcium chloride, calcium sulfate, magnesium chloride, magnesium sulfate and analog and any mixture.
Following test is the curd tension of the bean curd produced with method of the present invention and conventional method and with every kind of said coagulating agent more respectively.
Test 11
1) preparation method of various soya-bean milk
Prepare various soybean milk samples with reference to experiment 10 described methods.
2) production method of various bean curd
With every kind of soybean milk samples 140 ℃ of 3 seconds of following heating disinfection.If select calcium sulfate, the soya-bean milk of sterilization is cooled to 75 ℃, add 0.3%(w/w as coagulating agent) coagulating agent, mixture was kept 25 minutes in 75 ℃, obtain bean curd after the cooling.If selection other material except calcium sulfate is cooled to 15 ℃ as coagulating agent with the soya-bean milk of sterilizing, add 0.3% coagulating agent, again this mixture is heated to 90 ℃, be incubated 40 minutes, cooling obtains bean curd.
3) measure curd tension
Use flow graph (the connector No.5 that Japanese Fudo Kogyo Co., Ltd produces) at 10 ℃ of curd tensions of measuring every kind of bean curd down of same temperature.
Relation between the curd tension of every kind of bean curd and the used coagulating agent is listed in table 10.
Table 10
The production method of bean curd
Coagulant
Conventional method (gram weight) the inventive method (gram weight)
Magnesium chloride 136 189
Calcium chloride 125 175
Calcium sulfate 130 180
GDL 152 210
Can see no matter select which kind of coagulating agent from table, the curd tension value of bean curd is all very high, in other words, uses method of the present invention to produce bean curd and can prevent syneresis.Relevant therewith, note when the use conventional method prepares soya-bean milk, can only using a kind of coagulating agent, i.e. GDL, the bean curd of production is better, and will under said condition freezing action take place.
In general, when using various coagulating agent in the method for the invention, magnesium chloride and calcium chloride have high water-soluble, when under higher temperature, joining this compound in the soya-bean milk, the moment Hirschfeld-Klinger reaction will take place, the bean curd of producing is undesirable, and the ability that keeps water is low, the Powdered sensation of having tasted.Therefore, be preferably under the situation that temperature is not higher than 20 ℃ compound is added in the soya-bean milk.When selecting calcium sulfate as coagulating agent, this compound water-soluble low both made the temperature of soya-bean milk higher, and compound and soya-bean milk also are to react gradually, and the temperature that therefore compound is added to soya-bean milk is good with 70～75 ℃.On the other hand, GDL can decompose in the quite short time in the aqueous solution, therefore is necessary it soluble in waterly under low temperature, and this aqueous solution is mixed equably with soya-bean milk at low temperatures.
The bean curd that uses magnesium chloride or calcium chloride to produce as coagulating agent keeps the performance of water good and have desirable elasticity.The bean curd that uses calcium sulfate to produce as coagulating agent keeps the performance of water good and quality is smooth, if but the calcium sulfate application is excessive, the bean curd of producing is because of sulfate ion cause puckery or pungent, the bean curd that uses GDL to produce as coagulating agent is a bit hard but rough and uneven in surface, if it is excessive that GDL uses, the bean curd meeting of being produced is owing to a little tart flavour is with in the existence of the catabolite of gluconic acid.
Can adopt any known filter method and ethanol disinfection method (Japanese unexamined patent application publication No.s.23574/1981,74963/1984, Japanese unexamined patent communique No.154955/1984) and other method sterilization coagulating agent.
When selecting suitable coagulating agent, can take all factors into consideration last tofu product physical properties desired, the aseptic process method adds the mode of coagulating agent and his some factors.
Pack into soya-bean milk in the sterile chamber and under gnotobasis, during closed container, can adopt to be widely used in potting milk, beverage, any conventional method when fruit and homologue thereof, but to consider the vessel form that tofu product is suitable for.
The advantage in the 5th step is and coagulating agent and soya-bean milk can be mixed at short notice at an easy rate and can not be shaped.Go on foot prepared sterilization soya-bean milk compared with using the prepared soya-bean milk of conventional method because pass through the 4th, its viscosity will be hanged down.Therefore can use various devices, can not cause the rapid increase of viscosity, both used magnesium chloride, calcium chloride or similar divalent metal salt are as coagulating agent (kind of use coagulating agent is unrestricted), and the bean curd of being produced also has good physical property and steady quality.
6) the 6th step
In this step, packed aseptic soybean curd is immersed in 70～100 ℃ the hot water 20～60 minutes or, makes soya-bean milk in jar, solidify with 70～100 ℃ of direct sprinklings of hot water 20～60 minutes, in cold water, cool off then.This step has been well-known in prior art, therefore omits the explanation in this step.
Explain the present invention further with the following example and experimental example (mensuration of sensory test and water content, how many water contents is the reason that causes syneresis).
300 kilograms of soya beans of having peeled and having removed plumular axis (Japan produces) were handled for 1～2 second down in 170 ℃ of superheated steams, use tower chlorination equipment (Japanese Kikkoman Syoyu Co., Ltd produce), add 1620 kilograms of 50 ℃ of hot water, use the levigate soya bean of two-step method again, earlier with kibbling mill (High Vis Line Mixer, Japan Tokusyn Kika Kogyo Co., Ltd produces), use atomizer mill (Micolloider again, Japan Tokusyu Kika Kogyo Co., Ltd produces), with sheaf space on the inside of nitrogen filling grinding mill.With centrifugal separator the magma of gained is carried out centrifugal treating (decanter HS-324L Japan Ishikawajima Karima Jyukogyo Kabushiki Kaisha produces) to isolate soya-bean milk and soybean residue (Okara) again, the hot water that in soybean residue, adds 240 kilograms 50 ℃, stir, centrifugal to isolate soya-bean milk and residue (soybean residue or Okara) for the second time.Soya-bean milk and soya-bean milk merging for the first time for the second time, output is 1870 kilograms, the solids content of soya-bean milk is 12.0%(w/w), protein content is 5.1%(w/w), viscosity is 9.5cps.
Remove in the soya-bean milk bubble and with live (open) steam injection type sterilizer (SDI-2500 type, Japanese Izumi food machinery Co., Ltd produces) 130 ℃ of 3 seconds of following heat treatment, be cooled to 20 ℃ and pack in one aseptic jar.
Simultaneously, with 25%(w/w) the GDL aqueous solution carries out degerming (membrane filter, the SD-1 type that Millipore company produces) to obtain aseptic coagulant solution by the degerming funnel.
Under gnotobasis, with this aseptic coagulant solution with 1.2%(v/v) amount be added in the aseptic soya-bean milk, mix, and under gnotobasis, be filled in the container mixture and sealing, application be aseptic canning and locking device (the AB3 type that Tetrapack Co., Ltd produces).The can that soya-bean milk and coagulating agent mixture are housed is immersed in 90 ℃ the hot water 50 minutes, is cooled to room temperature with cold water then, make packed aseptic soybean curd.
Bean curd mouthfeel of being produced and taste fineness.The sample of this bean curd in room temperature storage 3 months, had not only been had the change of outward appearance but also do not had the variation of quality, although any syneresis phenomenons are arranged.
Embodiment 2
300 kilograms of soya beans of having peeled and having removed plumular axis (U.S. produces) are gone up at tower chlorination equipment (Japanese Kikkoman Syoyu Co., Ltd produce) handled for 1 second with 180 ℃ of superheated steams, add 1500 kilograms of 60 ℃ of hot water, with two-step method that soya bean is levigate then, earlier with kibbling mill (High Vis Line Micer, Japan Tokusyu Kika Kogyo Co., Ltd produces), use atomizer mill (Micolloider again, Japan Tokusyu Kika Kogy Co., Ltd produces), every kind of grinder is all used the material filling that prevents to suck air.The output that the magma of the centrifugal gained of use whizzer (decanter HS-324L Japan Ishikawajima Harima Jyukogyo Kabushiki Kaisha produces) is isolated soya-bean milk and soybean residue (Okara) soya-bean milk is 1440 kilograms, solids content is 13%(w/w), protein concentration is 5.5%(w/w), viscosity is the bubble that 10.5cps. removes soya-bean milk, use plate heat exchanger (DHX-CH-2000 type, Japan Iwai Kikai Kogyo Co., Ltd produces) heat-treated for 13 seconds in 123 ℃, be cooled to 10 ℃.
Simultaneously, to contain 20%(w/w) magnesium chloride and 10%(w/w) aqueous solution of calcium chloride uses plate heat exchanger (the DHX-CH-2000 type that Japanese Iwai Kikai Koygo Co., Ltd produces) to carry out heat sterilization respectively and handles, cooling obtains aseptic coagulant solution.
With coagulant solution with 1.0%(v/v) amount be added in the aseptic soya-bean milk and in gnotobasis and mix, under gnotobasis, mixture is sub-packed in the sterile chamber and sealing, use be aseptic packaging and locking device (the AB3 type that Tetrapack Co., Ltd produces).The container that soya-bean milk and coagulating agent are housed is immersed in 90 ℃ the hot water 40 minutes, uses the cold water cool to room temperature, obtain packed aseptic soybean curd.
Bean curd mouthfeel of being produced and taste fineness.The sample of this bean curd in room temperature storage 3 months, had not only been had the change of outward appearance but also do not had the variation of quality, although a syneresis phenomenon is arranged.
Test example (mensuration of the separation rate of sensory test and water)
1) sample
A) reference substance
The bean curd that reference example 11 usefulness conventional methods are produced uses GDL as coagulating agent.
B) trial target
The bean curd that reference example 1 method is produced.
2) sensory test
Estimate by the expert group of 30 member compositions and according to the preferential test method(s) of even number.
3) method of the separation rate of mensuration water
Every bean curd all is cut into the square block of 5 * 5 * 5mm, got 1460 gram centrifugal treating 10 minutes.Measure the amount of supernatant liquor, and transfer result's value to percentage by weight, make its separation rate identical with water.
4) result
The results are shown in table 11
Table 11
Experimental control sampling test sample
Sense organ mouthfeel 6 people, 24 people (*)
Test taste 9 people, 21 people (*)
Overall merit 8 people, 22 people (*)
The separation rate of water 21.0% 13.6%
In table, * represents to compare with reference substance relevant numeral (p＜0.05)
Claims (3)
1, a kind of method of producing packed aseptic soybean curd is characterized in that this method comprises the following steps: by being exposed to the soya bean sterilization that 1-2 will peel and remove plumular axis second in 150-200 ℃ the superheated steam; 40-65 ℃ hot water is added in the soya bean after the sterilization, and in the environment that does not have oxygen to exist that it is levigate with preparation magma; Magma is divided into soya-bean milk and soybean residue; Remove the soya-bean milk of gas in the isolated soya-bean milk and heating disinfection gained and make contained soya bean protein sex change; In the soya-bean milk that obtains, sterilely add coagulating agent; Under gnotobasis, be sub-packed in aseptic jar the mixture that obtains and sealing, canned soya-bean milk is solidified therein.
2, method according to claim 1, wherein said sterilization soya-bean milk also causes that protein-denatured step is by realizing heating soybean milk to being higher than 115 ℃.
3, method according to claim 1 and 2, wherein said sterilization soya-bean milk also causes that protein-denatured step is by realizing heating soybean milk at least 1 second.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP227171/86 | 1986-09-27 | ||
| JP61227171A JPS6384455A (en) | 1986-09-27 | 1986-09-27 | Production of sterilized packed tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87106010A CN87106010A (en) | 1988-04-13 |
| CN1017120B true CN1017120B (en) | 1992-06-24 |
Family
ID=16856597
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87106010A Expired CN1017120B (en) | 1986-09-27 | 1987-08-29 | Process for the manufacture of packed aseptic soybean curd |
Country Status (3)
| Country | Link |
|---|---|
| US (1) | US4828869A (en) |
| JP (1) | JPS6384455A (en) |
| CN (1) | CN1017120B (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0403027A1 (en) * | 1989-06-16 | 1990-12-19 | Shikoku Kakoki Co., Ltd. | Process for producing bean curd as placed in containers |
| US5087465A (en) * | 1991-04-19 | 1992-02-11 | Chen Richard K | Method of manufacturing soybean curd |
| US5225230A (en) * | 1991-09-17 | 1993-07-06 | West Central Cooperative | Method for preparing a high bypass protein product |
| US5605697A (en) * | 1992-10-27 | 1997-02-25 | Fujisawa Pharmaceutical Co., Ltd. | Bifidobacterium growth promotant |
| US5364884A (en) * | 1993-01-21 | 1994-11-15 | Baylor College Of Medicine | Arginine compounds as ocular hypotensive agents |
| US5863590A (en) * | 1996-06-25 | 1999-01-26 | Tetra Laval Holdings & Finance S.A. | Method for producing an aseptic packaged tofu product |
| JP3210867B2 (en) * | 1996-09-10 | 2001-09-25 | ハウス食品株式会社 | Manufacturing method of tofu |
| JPH1099037A (en) * | 1996-09-30 | 1998-04-21 | Fuji Oil Co Ltd | Manufacture of soybean food material |
| JP3564593B2 (en) * | 1997-04-14 | 2004-09-15 | 四国化工機株式会社 | Method for producing aseptic tofu in containers |
| JP3440749B2 (en) * | 1997-05-01 | 2003-08-25 | 不二製油株式会社 | Soy milk production method |
| US6988524B2 (en) * | 2000-08-16 | 2006-01-24 | Pc Industries | Apparatus for making tires filled with flatproofing material |
| US7258889B2 (en) * | 2004-09-21 | 2007-08-21 | Alejandro Javier Delgado Araujo | Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation |
| JP4255432B2 (en) * | 2004-10-28 | 2009-04-15 | 株式会社ファンケル | Abnormal protein removal composition |
| JP2008073016A (en) * | 2006-09-25 | 2008-04-03 | Kawanishi:Kk | Method for producing bean curd |
| CN102870894B (en) * | 2012-10-17 | 2013-09-18 | 深圳市福荫食品集团有限公司 | Making method for low-temperature self-coagulated aseptically packaged bean curd |
| CN105053234A (en) * | 2015-07-13 | 2015-11-18 | 厦门德熙捷工贸有限公司 | Formula and preparation method of jelly powder |
| CN105994677A (en) * | 2016-06-27 | 2016-10-12 | 白宝顺 | Bean curd manufacturing process |
| MY187361A (en) * | 2016-11-18 | 2021-09-22 | Cj Cheiljedang Corp | Method for manufacturing composition of fermented soybean products and composition of fermented soybean products manufactured thereby |
| CN107261969B (en) * | 2017-08-16 | 2018-04-10 | 贵州省科创气体有限公司 | A kind of fresh-keeping gas of dried bean curd and its compound method and device for formulating |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3598610A (en) * | 1969-07-18 | 1971-08-10 | Ralston Purina Co | Treating full-fat,hull enclosed cotyledon seed material |
| US4000326A (en) * | 1974-07-31 | 1976-12-28 | Morinaga Milk Industry Co., Ltd. | Method of manufacturing an aseptic soya bean curd |
| JPS5529657B2 (en) * | 1974-10-01 | 1980-08-05 | ||
| JPS5270043A (en) * | 1975-12-04 | 1977-06-10 | Naganoken Kooridoufu Kougiyouk | Production of soy bean protein food |
| JPS5537120A (en) * | 1978-09-06 | 1980-03-15 | Kanji Tsuchiya | Method and device for preparation of food from oilseed |
| EP0020063A1 (en) * | 1979-06-04 | 1980-12-10 | Eaton Corporation | Hydrostatic transmission control system and control valve |
| JPS5624502A (en) * | 1979-08-08 | 1981-03-09 | Ebara Corp | Method and apparatus for monitoring errosion of structure |
| JPS5658467A (en) * | 1979-10-16 | 1981-05-21 | Asahimatsu Shokuhin Kk | Preparation of sterile bean curd having texture like silk-strained bean curd |
| US4514433A (en) * | 1982-10-22 | 1985-04-30 | Kikkoman Corporation | Process for producing an aseptic packed tofu |
| JPS6070043A (en) * | 1983-09-28 | 1985-04-20 | Okawara Mfg Co Ltd | Removal of grassy smell of raw soybean |
| JPS60149354A (en) * | 1984-01-13 | 1985-08-06 | Kikkoman Corp | Preparation of aseptic bean curd |
| US4678677A (en) * | 1984-07-04 | 1987-07-07 | House Food Industrial Company Limited | Process for preparing tofu charged into a container |
-
1986
- 1986-09-27 JP JP61227171A patent/JPS6384455A/en active Granted
-
1987
- 1987-05-08 US US07/047,389 patent/US4828869A/en not_active Expired - Lifetime
- 1987-08-29 CN CN87106010A patent/CN1017120B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| US4828869A (en) | 1989-05-09 |
| CN87106010A (en) | 1988-04-13 |
| JPH0467947B2 (en) | 1992-10-29 |
| JPS6384455A (en) | 1988-04-15 |
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